Fire Roasted Salsa Negra (black salsa)
User Reviews
3.7
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Total Time
30 mins
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Servings
15 servings
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Calories
35 kcal
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Course
Appetizer, Condiments
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Cuisine
Mexican
Fire Roasted Salsa Negra (black salsa)
Description
Salsa Negra begins by soaking dried red chilies while separately broiling fresh tomatoes, pasilla, and jalapeno peppers until fully blackened to develop deep smoky char flavors. Onions and garlic are finely minced and mixed with salt, black pepper, chili powder, cumin, lime juice, and Worcestershire sauce to create a seasoned base. The roasted tomatoes and peppers are pureed and combined with the onion mixture to form a thick sauce. Chopped stems are removed to avoid bitterness.
The salsa offers layers of smoky heat and spice with a fresh citrus brightness from the lime juice. It has a velvety texture from the roasted tomatoes and the bold flavors suit grilled meats or tacos, adding complexity to any dish. Fresh cilantro can be added as a garnish or incorporated into the salsa according to preference.
The recipe notes mention garnishing with fresh cilantro leaves but not blending cilantro into the salsa, leaving the choice of including cilantro to personal taste. This salsa brings smoky heat with subtle earthy undertones from the use of pasilla and dried chilies.
Ingredients
- 4-5 dried red chile pepper Hatch or other large red variety
- 2 pounds tomato firm, red
- 2 jalapeno pepper
- 2 pasilla chile pepper about 10 ounces (substitute poblano if you can't find them, fresh
- 1 red onion peeled and rough chopped, medium
- 4 cloves garlic smashed and peeled
- 1 tsp salt
- 1/2 tsp black pepper fresh cracked
- 2 tsp chili powder
- 2 tsp cumin ground
- lime juice of 1
- 2 Tbsp Worcestershire sauce
- 1-2 Tbsp extra virgin olive oil
garnish
- cilantro fresh leaves
Instructions
- Cover the dried chiles with boiling water and let soak for 30 minutes. Make sure they are covered by the water.
- While the chiles soak, turn your broiler on high, and set the rack at the highest setting. Line a baking sheet with foil and arrange the tomatoes on it. Broil for about 15 minutes, turning occasionally, until the tomatoes are blackened all over. Set aside.
- Do the same with the pasilla and jalapeno peppers, leave them whole, don't chop. When they are blackened all over, remove and set aside.
- Repeat the procedure with the soaked peppers.
- Put the onion and the garlic in the food processor and pulse until finely minced. Turn into a large bowl. Add the salt, pepper, spices, lime juice and Worcestershire sauce.
- Chop the blackened tomatoes in quarters, and puree, in the food processor, working in batches if necessary. Add the puree to the bowl with the onions and spices.
- Remove and discard the stems from all the peppers and chop them in half. Puree them in the processor, and then add to the bowl. Note: I did not remove the seeds from the peppers.
- Add the olive oil to the bowl and blend everything together. Cover and refrigerate until chilled, or until ready to serve. Be sure to taste the salsa prior to serving to adjust any of the seasonings. Note, this is a relatively thick salsa.
Notes
- You can puree a handful of fresh cilantro into the salsa if you prefer its added flavor, although the recipe leaves it as a garnish.
- This salsa works well as a sauce for grilled chicken or as a taco topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 214mg | 9% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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